Snack: Cherry-Coconut Bars

Recipe by Robert Landolphi Chewy, fruity, and sweet, these fanciful bars are a favorite for all ages and make for a bright and elegant display on the dessert table.

This recipe includes fertility superfoods such as:

Brown Rice, Nuts, Walnuts

Health and fertility benefits of Cherry-Coconut Bars

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

Cooking spray
2.3 ounces brown rice flour (about 1/2 cup)
1.3 ounces potato starch (about 1/4 cup)
1.05 ounces tapioca flour (about 1/4 cup)
3/4 cup flaked sweetened coconut, divided
1/4 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
3/4 cup cherry preserves

Instructions

Preheat oven to 375 °.
Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.
Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Place brown rice flour, potato starch, tapioca flour, 1/4 cup coconut, walnuts, and next 4 ingredients (through salt) in a food processor; pulse 2 times or until blended. Add butter; process until mixture resembles fine meal.
Reserve 1/4 cup flour mixture. Firmly press remaining flour mixture into bottom of prepared pan. Spoon cherry preserves over crust, spreading evenly. Combine reserved 1/4 cup flour mixture and 1/2 cup coconut; sprinkle over cherry preserves. Bake at 375 ° for 20 minutes or until bubbly and top is lightly browned. Cool completely in pan on a wire rack.
Lift bars from pan, using foil sides as handles. Place on a cutting board; cut into 16 squares. Remove from foil.

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